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Grilled duck breast with minted peas
- 250g shelled garden peas , about 800g/1lb 12oz in their pods
- about 15 mint leaves
- 50g unsalted butter , softened
- 2 ducks breasts, ideally Barbary or Gressingham
- dried herbes de Provence or dried thyme or oregano
- buttered new potatoes , to serve
Directions:View on BBC Good Food
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